Nose: Understated with mild ginger and lemongrass mixed in with the orange clove rye spices, I find this combo often in well made and reasonably aged ryes, (see Russells 6 year). Smooth and inviting. Up front is notable light sweetness but not for long, the dry rye quickly takes hold and the infusion of spices reveal themselves, some dill and thick leathery notes join the typical peppery clove. This is a very enjoyable straight drinking rye and as so often is the case, notable for the quality of what it lacks(harshness, bitter or green tendencies) that are so often inherit in the low quality industry offerings. Definitely hard to find in some area's, but worth the effort. (ending part 1) You would assume this might be the starting point rye for the 18 year and the Thomas Handy BTAC's, as such it would explain why some obvious quality is apparent.